Quick Tip: Giving Shrimp Better Texture

Long time no post... Sorry for that guys.

In any case... I was reading this tip on a Japanese site and I thought I'd give it a try. It's a very simple way to improve the texture of shrimp prior to cooking it.

The secret?

Baking soda dissolved in water. If you have one of them nifty bags of frozen shrimp, take out a few, defrost them under cold running water, and then dissolve a couple tablespoons of baking soda into a bowl of water. Let the shrimp bathe in this liquid for about 20 minutes before you cook them. Once you're ready, just rinse them off, pat them dry and apply cooking method of choice to the now plumped up shrimp.

When I tried this technique, I just quickly pan seared the shrimp and turned them into a shrimp and avocado salad (recipe below). Honestly, despite the fact that the shrimp were previously frozen, then had a definite crunch that was palpable. It was wonderful. Especially in contrast with the creaminess of the avocado. Still, I would do this every time (given enough forethought that is) I cook shrimp from here on out. I don't know how anyone would go back to soggy shrimp cocktail (you know, the kinda flavors-been-boiled-out-and-clammy stuff?) when you can get the crunch right into the shrimp by just soaking them a tad before boiling/grilling/etc. them in baking soda. I mean, come on? Don't you have a box of baking soda in the back of your fridge?

Apparently, when scientists compared the soaked shrimp with shrimp of the same size that weren't soaked, they found that the soaked shrimp was not only more resistant, but that it had more moisture content. The alkalinity of the soaking solution basically slightly hardens the proteins in the shrimp, making it lose less moisture during the cooking process. Cool!

Shrimp and Avocado Salad with Orange and Lime


Serves 2 as a main course or 4 as an appetizer

6 medium sized (20-25 c0unt) shrimp
2 TBLs baking soda
water
2 ripe Avocados
1/2 English Cucumber
1 navel Orange supremed and cut into small pieces
1 bunch Watercress
8 heirloom cherry/cocktail tomatoes

Seasonings:
2 TBLs soy sauce
2 TBLs Ponzu Shoyu*
1 ts Toasted Sesame Oil
drizzle of Chili Oil*
1/2 cup chopped Cilantro
2 limes, juiced

salt and pepper
red pepper (optional)

Peel and devein shrimp, them soak them for 20 minutes in water and baking soda mixture. Rinse and then dry well.

Cut shrimp into thee pieces each, removing the tails. Saute in hot pan until they turn pink, about 1 minute. Place the shrimp into the refrigerator to chill.

Combine chopped avocados, cubed cucumber, orange sections, cilantro, and chilled shrimp in a large bowl and mix with the seasonings reserving 1/4 for plating. Salt and pepper to taste, and add chili flakes if you want some heat. Chill until ready to serve.

To serve, plate in a ring mold or martini glass, top with tomatoes that have been sliced in halves or quarters depending on size, and salted, then toss the watercress in the reserved seasoning mixture and arrange on top.

* Ponzu is a citrus and soy sauce mixture, and is available premixed in most Asian markets, and in some larger markets that have an Asian section. If you can't get it, just mix citrus juice and soy sauce in a 2:1 ratio to approximate the effect.

*Chili Oil is also available in Asian markets. It's not used for cooking but rather as a table condiment. To make your own, just heat up some oil to smoking, and place ground red pepper in a heatproof bowl. When the oil is just about to start smoking, pour into the bowl. It should give off a nice sizzle. For a cup of oil, about 1/2 cup of red pepper would be a good starting point. Add a few drops of toasted sesame oil, and let sit covered overnight. You can use just the red oil for flavor, or if you want more heat, use both the oil and the sediment.